Preparation

Mix the date syrup and soy sauce in a medium bowl. Marinate the chicken fillets in mixture for 5-10 minutes.

Dough

:

In the meantime, spread two phyllo sheets on a kneading surface, brushing with olive oil. Brush the second sheet with olive oil. Cut the dough into rectangles 1 ½-inch wide and 6 inches in length. Add a fresh sage leaf per each rectangle

Filling

:

Place a piece of chicken on the narrow edge of each rectangle, fold in the left margin to the chicken piece and roll. Insert a skewer in the center of the roll. Repeat with all pieces of chicken.

Cook: Heat 4 tablespoons of canola oil in a large frying pan and sauté the rolls 3-4 minutes on each side, until golden.

Serving: Pour the chilled sparkling wine into the glasses, place a chicken skewer on the rim of each cup. Serve immediately.